Recipe: Shoyu Tomago (Soy Sauce Eggs)

INGREDIENTS

• 6 peeled soft-boiled eggs*
• ¾ cup water
• 3 tablespoons tamari or soy sauce
• 3 tablespoons mirin
• 1 teaspoon dark soy sauce (optional)

INSTRUCTIONS

1. Place a Ziplock bag over a jar to stabilize.
2. Combine water, tamari, mirin, and dark soy sauce in the bag.
3. Gently add eggs to the bag and squeeze out as much air as possible.
4. Allow marinating for at least 1 hour and up to 3 days in the refrigerator.

YIELDS: 6
 

*PERFECT SOFT-BOILED EGGS: Bring one inch of water to boil in a medium saucepan. Carefully add eggs (up to 6) to the water and cover with a tight-fitting lid. Cook eggs for 6 ½ minutes and immediately cool under running water until cool enough to handle.